Meringue Crust

Meringue Crust

"This is one of my favorite crusts."
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Ingredients

servings 53 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 53 kcal
  • 3%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 12.7g
  • 4%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 87 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a large bowl, beat egg whites, cream of tartar, and salt until soft peaks form. Add vanilla, and slowly beat in sugar until very stiff and glossy. Spread mixture into a 9 inch pie plate to form a shell.
  2. Bake at 300 degrees F (150 degrees C) for 50 minutes. Turn oven off, and leave meringue in oven for 1 hour. Cool.

Reviews

Read all reviews 23
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Excellent crust - just perfect combination of chewy & crisp. HOWEVER, we must spray PAM in the pie plate prior to spreading the meringue. I was hesitant to spray it for fear the meringue would b...

Awesome, FAB-U-LOUS! Easy and perfect. I didn't have cream of tartar and it still came out great. Used the Pam like previous reveiwer said. We are a gluten free household, so this is such a d...

This is a great recipe!! I filled the shell with lightly sweetened raspberries and topped with whipped cream. It was a hit! Note: Don't try to use Splenda instead of sugar- it doesn't work.

I used this to make individual meringue shells for Raspberry Schaum Torte. Baked them at 275 degees for 45 minutes. Because I made these ahead of time, it gave the shells plenty of time to dry ...

Turned out great! I didn't bake it for quite as long as the recipe called for (I was worried it was too long) but the crust ended up coming out slightly underdone. So- bake it for the full time!...

Wish I would have used PAM too but other than that, I filled it with lemon custard and it was awesome. The crust is like cotton candy.. Melts in your mouth.

A tip where you need not use a cooking spray. Place a large dollop of the prepared egg white meringue onto a cookie sheet lined with a flattened out sheet of a large brown paper bag like the ki...

Delicious, easy, and just the right amount of sweetness.

This crust is especially nice with a lemon chiffon filling. I knew it as Lemon Angel Pie when I worked at the Bomber in Milwaukie, OR. Yum!

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